Rosemary Mushrooms over Creamy Polenta
Blistered Grape Tomatoes
Ingredients
- 6 cups water
- ½ tsp salt
- 1½ cups instant polenta
- ¾ cup heavy cream
- ¾ tsp pepper
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh chopped rosemary (or use 1 tsp dried crushed rosemary)
- 1 cup low-sodium vegetable broth
- 1 cup crumbled goat cheese
Instructions
- Bring water and salt to a boil in a large saucepan over medium-high heat; gradually whisk in polenta.
- Reduce heat to medium-low; simmer 5 to 10 minutes or until polenta is thickened, stirring occasionally. Stir in cream and pepper; cook until thickened.
- Meanwhile, cook mushrooms in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned. Add garlic, nutritional yeast, and rosemary; cook 2 minutes or until garlic is fragrant.
- Add broth, and cook until thickened. Serve mushroom mixture over polenta. Sprinkle with cheese.
Side Dish Ingredients
- 2 pints grape tomatoes
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp vegan balsamic glaze (or use vegan balsamic vinegar)
Side Dish Instructions
- Preheat broiler. Toss together tomatoes, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Broil 4 to 5 minutes or until tomatoes are blistered. Drizzle with glaze before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
72
|
472
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 38 | 12 | 50 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 331 | 216 | 547 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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